Fresh Mozzarella Recipe

Prep the bocconcini

Drain bocconcini well and place on paper towels. Press gently with additional paper towels to remove as much surface moisture as possible; let sit while you prepare coating so they are dry to the touch (about 10 minutes).

Set up breading station

In a shallow bowl, place the flour (and cornstarch if using) and season with 1/4 tsp salt and a pinch of pepper. In a second bowl, whisk together the eggs and milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, remaining 1/4 tsp salt, and 1/4 tsp black pepper.

Coat the bocconcini (double-coat for best results)

One at a time: toss a bocconcino in the flour to lightly dust, shake off excess, dip into the egg mixture to fully coat, then press into the breadcrumb mixture to adhere. For a sturdier crust, chill coated bocconcini on a baking sheet for 10 minutes, then repeat the egg and breadcrumb step to double-coat. Place finished balls back on the baking sheet and chill for another 10 minutes to firm up.

Heat the oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1.5 inches (should be enough to shallow-deep fry). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30 seconds.

Fry the bocconcini

Working in small batches (3–4 at a time depending on pan size), carefully add coated bocconcini to the hot oil. Fry until golden-brown and crisp on all sides, about 1 to 1.5 minutes per side. Use a slotted spoon to turn and remove. Do not overcook — the goal is a crisp shell while keeping cheese intact. Drain on a wire rack set over a sheet pan or on paper towels for 1–2 minutes.

Keep warm

If not serving immediately, keep fried bocconcini in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes. Avoid stacking to preserve crispness.

Warm the marinara: Pour the Yelling Goat marinara into a small saucepan and warm gently over medium-low heat until simmering, 5–8 minutes. Stir occasionally to prevent sticking. Taste and adjust seasoning with a pinch of salt or a drizzle of olive oil if desired.

Plate: Spoon warmed marinara into the center of a shallow serving plate or small skillet, making a bed about 1/4-1/2 inch thick. Arrange 3 fried bocconcini on top of the sauce (adjust number per plate to serve).

Finish and garnish: Drizzle a little extra-virgin olive oil over the cheese and sauce, sprinkle with freshly grated Parmesan, and scatter torn basil leaves on top.

Serve immediately with toasted baguette slices or crostini for dipping. If desired, squeeze a little lemon over the bocconcini for brightness just before eating.